Kale, Carrot, Corn Salad
- Number of Servings: 4
Ingredients
1 large bunch of fresh kale coarsely chopped (should measure aprox 4 qts)2 medium carrots quartered length wise and sliced finely3 shallots finely chopped4 medium ears of fresh corn on the cob1.5 T extra virgin olive oil2 T extra virgin olive oilsalt and pepperapple cider vinegar
in heavy pan with tight fitting lid, sweat on low the shallots and carrots in 1 T of extra virgin olive oil.
when shallots and carrots are tender add the kale and return the lid, leave on low and cook for 30 minutes or until kale is tender.
cut the kernels from the corn and scrape the germ from the cob with the back of your knife.
add the corn to the pan of hot kale, carrots and shallots. return the lid and bring back to heat.
Turn the heat off and leave pan covered to cool.
When room temp serve with a drizzle of extra virgin olive oil, vinegar, salt and pepper
Number of Servings: 4
Recipe submitted by SparkPeople user GAILNTHENSOME.
when shallots and carrots are tender add the kale and return the lid, leave on low and cook for 30 minutes or until kale is tender.
cut the kernels from the corn and scrape the germ from the cob with the back of your knife.
add the corn to the pan of hot kale, carrots and shallots. return the lid and bring back to heat.
Turn the heat off and leave pan covered to cool.
When room temp serve with a drizzle of extra virgin olive oil, vinegar, salt and pepper
Number of Servings: 4
Recipe submitted by SparkPeople user GAILNTHENSOME.
Nutritional Info Amount Per Serving
- Calories: 297.4
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 150.2 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 13.6 g
- Protein: 13.7 g
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